‘Jeera Aloo’, exclusively from Vania’s Kitchen

‘Jeera Aloo’ has for the longest time been, a must have side dish in many Indian meals…mainly in the northern region of India…

For those of you who aren’t aware, Jeera Aloo simply means potatoes flavoured with the nutty cumin as the main spice predominant in the dish…

I usually have a number of recipes I follow when I make this flavoursome side dish but this is what I decided to make the other day with whatever was available and we had it as a sandwich stuffing for dinner…

This dish being so quick and easy to make, can be made as part of a veg-thali, can be made to serve with some hot puris, can be made as a sandwich stuffing, etc. I’ve also used it before to fill canapés as a party snack and it was a huge hit amongst everyone…

So, the other night we had it in the form of Jeera Aloo sandwiches… Toasted white bread,lightly buttered and a good spoonful of the filling~a perfect dinner if you do not want to eat anything too heavy… You can also have it with some grated cheese-but grill the sandwich later with everything in it.. We skipped the cheese that night, as the jeera aloo was too delicious to mix it with any other flavour…

So, I hope you guys try out this recipe and revert back on how you like it… let me know by tagging me on Instagram with a picture of your Jeera Aloo dish…

Enjoy!!

RECIPE:

Ingredients~

  • 4 medium sized potatoes, boiled, peeled and cut into large cubes
  • 3 small onions, finely chopped
  • 2 green chillies, finely chopped
  • 1 tomato, diced
  • 1 1/2 tbsp cumin seeds
  • 1/2 tsp chilli powder
  • 1/2 tsp coriander powder
  • 1 tsp garam masala
  • 2 1/2 tbsp oil
  • Juice of 1/4 lemon
  • Coriander leaves, finely chopped (for garnishing)
  • Salt to taste

Method~

Keep all the mis-en-place ready, and your good to go…

Heat the oil in a pan and add the cumin seeds and let them crackle. Avoid burning them or they’ll turn bitter..add chopped green chillies, it’s always nice to have a little crisp on them…

 

Then add the onions and sauté with a little salt until translucent… add the tomatoes and sauté for another 2 mins until the tomatoes turn a little mushy…

 

 

Add all the dry powders and sauté for another 2-3 mins…

 

Finally add the boiled potatoes and mix well.. I generally try and fry the potatoes a bit in the same mixture for that extra crisp and browning.

 

Lastly, squeeze in the lemon juice as per requirement for that slight tangy flavour. Garnish well with fresh coriander leaves and serve hot…

Definitely one of my highly recommended must try dishes…

Use the hashtag #deliciouscravingsatvaniaskitchen and tag me with a picture of your Jeera Aloo dish…

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